• Polishing The Old Sausage

    It’s true what they say: eating sausage is like riding a bicycle, do it slow and everything will be OK. For years I was longing for a firm piece of sausage that would taste like real meat. Industrial sausages are like marital aids – they may have the right look and size but they just don’t taste right. Finally I got tired of living with mediocre impostor sausages, the time was right to visit Krizman’s House of Sausage in Kansas City, KS (<–click on the link for the address to magically appear).
    Finding Krizman’s is pretty easy. Moving North on the 6th street, go past “Fat Matt’s Vortex”.

    This view on the right is a good sign you are on the correct track.

    Slow down by the VFW post.

    Right by the tattooed chick…

    …turn left into the parking lot.

    If you are driving past this…

    …you missed it.
    Just to reiterate, this should be the view ahead of you…

    …and this is where you came from.

    According to this site, Krizman’s has been making the real sausages since 1939. The assortment is not mind-boggling and the Polish sausage seems to be the item most women people want. If you are lucky, Vice President Joe Krizman himself will weigh you several hefty links of this delicious sausage. While I was in the store they were packing a special order of sausage to be shipped off to California where the sausage seems to be in high demand but there is an unexplained abundance of tacos.


    Krizman’s Polish Sausage costs just little over $4/lb leaving no excuse to munch on a limp corporate sausage.

    For those who crave some exotic sausages they offer blood sausage and other unusual varieties, but I am just a traditional Polish sausage guy.

    On the way home I took a few pictures of this church with an Orthodox Christian-looking cupola…

    …and a view of the downtown worthy of showing to people who will never visit this area.


    Leaving Kansas City,KS I thought that Krizman’s should call themselves Joyeria to better reflect on the small pleasures they share with the sausage lovers everywhere.


    Fresh sausage calling my name from the back seat of my car, I drove home to enjoy the rest of my day.

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  • Montreal Graffiti

    I always wanted to visit Canada and this year seemed as good as any for another trip in North America. We did a lot of train riding, starting in New York City to Montreal, then Toronto, finishing in Niagara Falls. I am getting pretty good at planning these things and everything worked out nicely and it was as close to a perfect trip as I could’ve hoped for.

    As always I had both the camera and the phone with me, but found myself using the latter the most, phone is always close, the quality is decent, it makes easy panoramas, and the photos can be easily uploaded from the nearest WIFI spot. I realized that I bring the camera out of habit and can see myself traveling without one in the near future.

    We found Montreal to be amazing, delicious, friendly and easy to get around. And covered in great graffiti. I am a big fan of murals and other folk art and Montreal didn’t disappoint.

    Here are some samples:

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  • The Pothole Chronicles

    The infamous portal to the netherworld, otherwise known as a pothole located next to the property tax-free oasis on the Admiral Street in Kansas City, Mo has finally been dealt with. It has entered the fifth and final stage of the pothole life-cycle: the metal plate cover-up (other stages are: birth, neglect, warning sign, and barricade). The metal plate is a permanent stage and no further development is expected.


    The plate is artfully decorated with custom lettering where the top line reads “K.C.W.D” and the the bottom line can only be read with a mirror.

    To quote the musical Oklahoma:

    Ev’rythin’s up to date in Kansas City
    They’ve gone about as fur as they c’n go!

    Update: Always resourceful Hyperblogal suggests putting clown cozies on the metal plates to brighten up our streets a little.

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  • Russian Gourmet:Smoked Fish

     Delicious smell and delicate taste of smoked fish cannot be overstated. “Hot Smoked” fish is cooked by smoke, while “cold smoked” is cured by smoke allowing it to retain firm texture, natural fattiness and moisture, adding unbelievable smoky taste and golden skin. Smoked fish goes with everything: vodka or beer, baked potato, bread with butter, bread without butter, and then some more vodka or beer…..
    Good enough for the last meal…

    smoked mackerel  smoked mackerel

    smoked mackerel smoked mackerel 

     smoked mackerel

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  • Old Photos: Even More of 1938 Kansas City

    Starting with this post and continuing here, I promise this is the last one using the set of photos from 1938 Kansas City. There are many reasons why I do this, but the main two are: I enjoy it and I feel like somewhat of an explorer, possibly drawing attention to the photos that haven’t been seen for many years if ever. Any old photos of this quality are fun to browse through but I especially enjoy finding the ones related to this area or to my previous life in the USSR. You may find all my previous photo-posts here.

    Just like the previous batch, this one ends with some vintage NSFW, not that I am trying to compete with TKC, but the fact that a Life Magazine photographer even submitted these in the end of the 1930’s is in itself amusing. Interestingly enough, this is not a unique occurrence in the Life Photo Archives, I had few more shared in my post about the Persephone.

    All the photos are linked to the larger images, feel free to click and look at the detail.

    © Time Inc. William Vandivert
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